We tried a new queso (aka cheese dip) recipe last week and fell in love. This is a creamy queso with no chunks, so my pickiest daughter was especially pleased she didn't have to dig around any tomatoes or peppers. I don't have a photo because this recipe actually comes from a YouTube cooking channel called Cooking Today. Recipe credit to Amy Hannon, who lives in Northwest Arkansas - she owns a precious store called Euna Mae's, a blog of the same name, and this cooking channel where she shares some delicious recipes!
EUNA MAE'S CREAMY QUESO
1lb Mexican Velveeta (I used regular because its what I had)
4 oz cream cheese
½ cup half and half or whole milk (I used skim)
Juice of one can of Rotel tomatoes (yes, just the juice! Rreally push down on the tomatoes in the can to get all the juice out)
2-3 tsp juice of jarred jalapenos (again, just the juice!)
½ tsp garlic powder
½ tsp cumin
½ tsp chili powder
1lb Mexican Velveeta (I used regular because its what I had)
4 oz cream cheese
½ cup half and half or whole milk (I used skim)
Juice of one can of Rotel tomatoes (yes, just the juice! Rreally push down on the tomatoes in the can to get all the juice out)
2-3 tsp juice of jarred jalapenos (again, just the juice!)
½ tsp garlic powder
½ tsp cumin
½ tsp chili powder
Combine
all ingredients in a pan over low heat, stirring until melted. Taste and season
to taste, adding more milk or liquid to get desired
consistency.
https://www.youtube.com/watch?v=9VBYVItFLZk
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